Hydration properties of dough obtained from wheat flour fortified with calcium lactate and inulin

SALINAS M.V.; ZULETA A.; RONAYNE P.; PUPPO M.C.

Santiago de Chile

Congreso; II Conferencia Latinoamericana de Cereales; 2011

GRANOTEC

Inulin is afructan formed by D-fructose found in many plants like in chicory root and commonly used as ingredientin functional foods. Human digestive enzymes are not able to hydrolyzed inlulin, therefore it can act as prebiotic. However, it is totally hydrolyzedand fermented inthe colon by beneficial bacteria (bifidobacteria and lactobacilli). A daily intake of 4 to 5 g of inulin is enough toproduce this beneficial effect increasing, in addition, the bioavailability of minerals, especially calcium. An adequate intake of calcium can prevent diseases associated to the deficiency of this mineral. The aim of this study was to evaluate the effect ofinulin and calcium lactate on the hydration properties of wheat flour dough.An experimental centralcomposite design (star design) (twofactors, five levels) was applied with a triplicate of the central point. Water absorption and development time (farinographic assays) were utilized in dough preparation. Dough was characterized by measurement of moisture content, water activity (aw) and pH. Molecular mobility of dough, measured through 1H spin-spin relaxation time (l), was also assayed. No significant differences (p<0.05) in water absorption between different wheat flour blends was observed. Development time increased with the addition of inulin. At thesame concentration of inulin, increasing calcium lactate provoked a slight decrease in development time. All dough presented moisture values significantly lower than that observed for control sample. The increase of inulin content decreased this parameter, whereas calcium lactate increased dough moisture along with a decrease in aw at low inulin levels. A decrease of aw with the increase of inulin content was also detected. Control dough presented the highest pH value. Dough with the highest content of calcium lactate presented the more acid pH. Molecular mobilityincreased with inulin content. At low levels of prebiotic, high content of Ca induced restriction of l.; although at high levels of inulin, the incorporation of Ca furthermore increased l. Dough with inulin and calcium lactate presented evident differences in hydration properties, pH and molecular mobility leading to dough with distinct behavior during breadmaking.